Chemico-physical Aspects of Chocolate Processing – A Review

Abstract

From the harvesting of the cocoa beans to the formulation of the final chocolate product many complex changes occur. The properties and behavior of the fat and the dramatic change in flow characteristics are most notable. These changes occur in part during the refining process which includes roasting, winnowing, grinding and conching. Most notable in influencing the product is conching which is the agitation of chocolate coupled with aeration and heat. This treatment is a time and energy consuming process but has a remarkable mellowing effect on the flavor and promotes a decrease in viscosity of the final product. The escape of undesirable volatiles derived from oxidative and carbonyl reactions catalyzed by heat and aeration have been implicated. The physical effects brought about during conching encompass more than a simple mixing. Included, in addition to the chemico-physical aspects of conching itself, are the aspects of the cocoa bean, fermentation and roasting which may influence the product.